Fascinating stuff. When we score coffees using one of the common cupping forms, there are multiple scoring elements (acidity, sweetness, clean cup, etc.) that comprise the score. I don't know how wine folks break it down, but it's an interesting and challenging article!

Interestingly Hodgson's Fieldbrook Winery is about 15 miles from my house and I have tried their wines many times over the years. On a great day it is an above average wine at a high price. On a bad day it can be a huge disappointment....at a high price.

Bottle variation is a big problem for some wineries and his is notoriously inconsistent from bottle to bottle. This was one element of tasting and scoring that did not get much play in the article. It stands to reason that this variable would skew results over the short term and create a wide range of quality levels over the long run.

Paul Songer has a large data pool from his tasting panels and years of COE juries that would be telling of coffee professional's abilities. It would be interesting to hear his opinions on the subject.